Yolk

From WikiMD.org
Jump to navigation Jump to search

Yolk

Yolk (/joʊk/), also known as the egg yolk, is a part of an egg which feeds the developing embryo. The term is derived from the Old English word 'geolca' or 'geoloca' meaning yellow.

Etymology

The term "yolk" originates from the Old English 'geolca' or 'geoloca', which means yellow. This is in reference to the typical yellow color of egg yolks.

Function

The primary function of the yolk is to supply food for the growth of the embryo. It contains all the necessary nutrients and vitamins for the development of a new individual. The yolk is suspended in the egg white (also known as the albumen) by one or two spiral bands of tissue called the chalazae.

Composition

Yolk composition varies from species to species, but it is generally composed of water, proteins, lipids, vitamins, and minerals. The yolk of a chicken egg, for example, is primarily composed of water (50%), followed by fat (33%) and protein (16%). It also contains high amounts of vitamins A, D, E, and K, as well as various B vitamins.

Related Terms

  • Egg white: The clear liquid contained within an egg. Also known as the albumen.
  • Chalazae: The structure that suspends the yolk within the egg white.
  • Vitellus: Another term for yolk, especially in the context of embryology.
  • Egg: The organic vessel in which an embryo first begins to develop.

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski